Chinese Braised Beef Shank (酱牛肉, Jiang Niu Rou)

Ingredients

• 2 to 3 lbs (1 to 1.4 kg) beef shank (shin) (, sliced to large bite-size pieces (*Footnote 1))
• 2 tablespoons Shaoxing wine ((or dry sherry))
• 4 green onions (, cut into 2” (5 cm) long pieces)
• 1 thumb ginger (, sliced)
• 1 teaspoon Sichuan peppercorns
• 2 tablespoons soybean paste ((or sweet bean paste) (*Footnote 2))
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 4 Chinese dried chili peppers
• 3 bay leaves
• 3 cloves
• 2 whole star anise
• 1 cinnamon stick
• 1 whole nutmeg ((or 1/4 teaspoon nutmeg powder))
• 1 teaspoon fennel seeds
• 1 black cardamom ((optional))
• 1 tablespoon rock sugar ((or regular sugar))
• 1 teaspoon salt

Steps

1. 1

   Add the beef into a big pot (or an Instant pot or a pressure cooker). Add 4 cups of cold tap water to cover the beef. Add the green onions, ginger, and Sichuan peppercorns. Cook over medium-high heat until it reaches a boil. Stir occasionally to prevent from sticking. Turn to medium heat. Boil for 10 minutes while skimming the brown foam off the top and discarding the foam.

2. 2

   Combine the soybean paste, light soy sauce, and dark soy sauce in a small bowl. Mix thoroughly until the soybean paste has completely dissolved into a smooth sauce.

3. 3

   To use an Instant Pot or pressure cooker: Add the soybean sauce mixture and the rest of the braising ingredients. Seal the pot. For the Instant Pot, pressure cook on high for 35 minutes. For a pressure cooker, heat over medium heat until it reaches high pressure. Turn to low heat, then cook at high pressure for 35 minutes (*Footnote 1). Once done, release the pressure naturally by letting the pot sit for 20 minutes.

4. 4

   To cook on stovetop: add the soybean sauce mixture and the rest of the braising ingredients to the pot. Cook over medium-high heat until it reaches a simmer. Turn to medium-low heat. Simmer, covered, until the beef turns tender but is not falling apart, 1.5 to 2 hours.

5. 5

   The beef is cooked now. But for the best result, transfer the beef, broth, and all the spices to a large container. Once it has cooled completely, cover the container and store it in the fridge overnight before serving.

6. 6

   To serve, slice the beef into thin pieces. Serve it by itself, in a salad, or as a noodle / rice bowl topping.